Chicken and Broccoli Farfalle

Chicken and Broccoli Farfalle

About this recipe:A gorgeously creamy chicken pasta dish. Chicken breasts are poached then shredded and tossed with broccoli, red pepper, garlic and cream cheese. You could also use leftover roast chicken for this recipe.

The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

4 skinless chicken breast fillets

340g farfalle pasta

400ml chicken stock

1 broccoli, cut into florets

1 medium red pepper, thinly sliced

2 cloves garlic, minced

salt and pepper to taste

450g chive or spring onion cream cheese

4 tablespoons freshly grated Parmesan cheese

View list

Add to shopping list

Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com

MethodPrep:10min › Cook:30min › Ready in:40min

Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then shred.

Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large frying pan over medium-high heat, combine chicken stock, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.